When I saw this recipe I just had to try it. I have never done any kind of flambé. I found it because I was looking for a recipe that used tequila, since I still had some left from my birthday celebration. (We each had a horny toad margarita, thank you Amber)I was very excited to do this dish. I gave Hubby a heads up just in case the fire brigade was in front of the house when he got home, he would know why. 😀 This was a risky choice because I cannot find a fire extinguisher anywhere in the house. But I got some sand so I should be ok..
Well the flambé was cool, I recommend everyone tries it once, and the dish was super YUM-E! Even though it has jalapenos it isn’t very spicy, really almost not at all. It was fun to start a fire. lol. Hubby walked in right after I had lit it, just in time for the show. It had a great flavor to it, I loved the lime. I complimented the shrimp with”Green” Rice which has cilantro and lime tossed into it. It was F-A-B-U-L-O-U-S ! I made it with jasmine rice which gave it a great aroma.
I am so proud that I pulled this off with out burning down my kitchen, singeing my eyebrows or arm hair. (My fore arms are a little on the fuzzy side) Oh and no fire brigade.
Spicy Tequila Shrimp (Cooking Light June 1997)
6 servings (serving size: 3/4 cup shrimp mixture, 1 cup rice, and 2 avocado wedges)
1 teaspoon vegetable oil
1 cup vertically sliced onion
1/2 cup julienne-cut seeded jalapeno pepper
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 tablespoon sherry vinegar
1/4 teaspoon salt
1/2 cup tequila
3 cups chopped seeded tomato
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
6 cups hot cooked rice
1 peeled medium avocado, cut into 12 wedges
Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; saute 8 minutes. Add shrimp, vinegar, and salt, and saute 3 minutes. Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. Add tomato and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat, and stir in lime juice. Spoon shrimp mixture over rice. Serve with avocado wedges.
Julienne-cut seeded jalapeno pepper, slice onion and press garlic
Seed and dice tomato
Chop cilantro and squeeze lime. All preped!
Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; saute 8 minutes. Add shrimp, tomato, vinegar, and salt, and saute 3 minutes.
Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. FIRE! FIRE FIRE!
Add cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat, and stir in lime juice
Bring 2 cups fat-free, less-sodium chicken broth to a boil in a medium saucepan; stir in 1 cup long-grain white rice. Cover and cook 20 minutes or until liquid is absorbed and rice is tender. Stir in 2 tablespoons butter and 1/2 teaspoon salt. Combine 3/4 cup chopped fresh cilantro, 3/4 cup sliced green onions, and 2 tablespoons fresh lime juice. Add to rice; stir well.
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